Caracterização bioquímica de amêndoas cruas e torradas de chichá ( Sterculia striata A. St. Hill &Naudin) / Biochemical characterization of raw and roasted almonds of chichá ( Sterculia striata A. St. Hill &Naudin)

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

Many species from Cerrado remain unknown in their biochemical characteristics and in their potential for food processing. This work had as objective to characterize the almond of chichá from the specie Sterculia striata A. St. Hill &Naudin, originated from Corrente (Piauí) in their biochemical components, analyze the changes in the chemical composition and the amounts of antinutritional factors after roasting. The almond of chicha presented high levels of protein, fiber, phosphorus, copper and manganese. The roasting held to 205C for 11 minutes reduced the content of humidity from 6.0% to 2.1% and phytates from 10,6mg/g to 5.5 mg/g. There were no lectins, tannins, trypsin inhibitors and alpha-amylase was also a important result obtained. It was verified the absence of the enzymes polyphenol oxidase and peroxidase and a content of phenolics in the range of 107.7 mg/100g and 108.9 mg/100g in the raw and roasted almond respectively. The almond of chicha presented polyunsaturated fatty acids linoleic (3,8%) and linolenic acid (2,3%), high levels of monounsaturated (40%) and saturated (34.5%) and presence of fatty acids cyclopropenoid. Therefore, the almond chichá is rich in nutrients; however it is necessary to investigate the effects of eating cyclopropenoid in the concentration found in these almonds. This work reinforces the necessity of conservation and in deep studies of native plants from Cerrado

ASSUNTO(S)

sterculia striata, roasting, antinutritional, chemical composition alimentos sterculia striata, torrefação, antinutricionais, composição química

ACESSO AO ARTIGO

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